Abstract: The individual and combined effects of various natural hydrophilic gums on the suspension stability of fresh sweet corn mix juice were studied. In one-factor-at-a-time experiments, the effects of adding guar gum, flaxseed gum, sodium alginate or xanthan gum on the stability factor of sweet corn mix juice, obtained by determining absorbance before and after centrifugation, were evaluated. Subsequently, response surface methodology was employed to investigate the effect of adding guar gum, flaxseed gum and xanthan gum together on the stability factor of sweet corn mix juice, and the optimal amounts of guar gum, flaxseed gum and xanthan gum were all found to be 0.07%, resulting in a stability factor of 87.91%.

Key words: sweet corn mix juice, suspension stability, natural hydrophilic gum